Foods Ryan Haupt Wants to Try

Usually, the only heat that gets close to this raw pork fat is a sprinkle of pepper.

Infants and Genghis Khan enjoyed this fermented mare's milk.

The Sardinian cheese that wriggles with maggots.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

The Catalan green onion has its own festival.

This condiment proves that what the world considers delicious is (nearly) universal.

A double-ended British pastry that's both main course and dessert.

This "Fluid of Beef" fed an army and makes a hearty tea.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

In Finland, you sizzle along with your meal.

A prehistoric sea monster sucks blood, then gets cooked in its own.

Scandinavians use blood to make dense, dark, savory flapjacks.

What look like noodles are actually delicious baby eels.

These extra-cheesy potatoes resemble decadent fondue.

The Belgian candy that sparked an epic vendor battle.

This “brown cheese” tastes like caramel.

This Dutch-Indonesian cake contains up to 30 layers.

The pickled Baltic herring has an explosive reputation.

To release steam, Victorian bakers placed whimsical ceramics in their pastries.

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.

To track down these delicate, flavorful nuggets, you'll need to ask a local fisherman.

Beer meets soda in this refreshing Estonian brew.

This is Siberia's sashimi, a simple delicacy born in one of the world’s coldest climes.

These woolly pigs produce the “Kobe beef of pork.”